Failsafe Pear Sorbet
Desserts, Healthy Snacks, Vegetarian

healthy pear sorbet

{gluten, dairy, soy and nut free}

Oh this hot weather calls for some refreshing sorbet! What fruit is on the menu…why pears of course!?

I remember when I first looked at the elimination diet list hoping, praying for some fun, summery fruits to be included. Perhaps mango, passionfruit or raspberries (the latter two we are currently growing in our garden. Wahh). The wave of disappointment when I saw only pears (and peeled at that!). That must be the most boring fruit of them all I said.

Well, pears it turns out are quite delicious and ought to be given the credit they deserve for being an all round great fruit.

I borrowed an ice-cream maker at the start of the elimination diet and it has been the best thing to use over summer, especially with kids. If you eat lots of ice cream or enjoy it then I think it’s worth investing in a machine.

It’s not a super technical machine….it just stirs the sorbet mixture with a paddle while it cools so you end up with a creamier, less icy result…this is super helpful when using non-dairy ingredients. Or see if you can borrow one like I did.

You might be surprised how many of your friends have one gathering dust in their kitchen cupboard! The end result is much better then the manual way and you can create all sorts of healthy ice-creams and sorbets in a jiffy!

Next time I might try pouring this mix into homemade ice block moulds for some extra toddler fun! Notice the little hands in my bowl of sorbet at the top of the page? Hehe. This recipe doesn’t have any refined sugar so it can be enjoyed by babies and adults alike!

Enjoy and stay cool,

Laura McDonald - Simply Failsafe author and creator

healthy pear sorbet
Prep time:
Cook time:
Total time:
Serves: 8
Perfect for a hot summers day. Beautifully sweetened by the tinned pears and rice malt syrup.
  • 1 x 825g tin of pear halves in syrup, drained and rinsed*
  • ½ cup rice malt syrup**
  • 1 ¼ cups water
  • ½ tsp citric acid
  • 2 x free range egg whites***
  • 1 tsp vanilla extract
  1. Freeze ice cream machine bowl for 24 hours.
  2. Place drained and rinsed pears, water, syrup, egg whites, vanilla and citric in a blender and blend for several minutes.
  3. Cool the mixture in the fridge for 2 hours (optional but makes the icecream process quicker).
  4. Place the frozen ice cream bowl in the ice cream machine, attach lid with paddle and turn on.
  5. Pour the mixture into the ice cream machine and mix until it looks like a thick shake (about 20-30min).
  6. Pour into a freezer safe container (I use decor glass containers) and freeze for 4 hours or until set.
  7. I like to remove the sorbet about 5 min before serving to let it soften slightly.
*tinned pears: I used the Rhodes South African Pear Halves in Syrup from Coles. You could also steam or boil fresh peeled pears, cool and blend into a puree.[br][br]**rice malt syrup could be substituted for maple syrup[br][br]***egg whites: you can leave these out if you have an allergy or dislike. They help keep the sorbet light and easy to scoop but the taste shouldn’t change if you omit them.


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